I know canning intimidates a lot of people, but, really, it’s pretty easy. And generally pretty forgiving. These tomatoes are just about the easiest thing I’ve ever made.
The worst part about canning tomatoes is having to peel them. the easiest way to do this is to slice an “x” in the bottom of each tomato and throw them in boiling water until the skin begins to pull away from the fruit. Then, dump them in ice water to stop the cooking. Once cool, it’s really easy to pull the skin away from the fruit.
Once your tomatoes are peeled, pack them tightly into wide mouth jars. It takes approximately 3lbs of tomatoes per quart. Sprinkle about a teaspoon of salt and a teaspoon of lemon over quart of tomatoes. Once packed, screw on the lids, and water-bath for 45 minutes (I live at a high altitude, but, honestly, with this recipe, I don’t think you need to adjust anything for altitude).
Once done, place on a cooling rack (or a pot holder) and let them be overnight.
Use these later for great sauces or soups. My tomatoes are funny colours because I used yellow, black, and red tomatoes.
No, I’m not hosting the giveaway. Vegan Machine is giving away a really great handmade recipe album on her blog.
Each recipe card will have the winner’s name printed at the top, and on the cover of the album.
The giveaway starts now, and closes Sunday, March 8th, at 11:59pm, winner will be selected Monday, March 9th.
For more details, and photos of a great example of the recipe book, check out Vegan Machine’s giveaway post.